Rodney Dunn

Coming Up

Rodney Dunn trained at Tetsuya’s, an early chapter that helped set the precision and quiet discipline that later defined his work. That kind of training tends to stay in the hands as much as in the head, and in Rodney’s case it reads as the start of a long attention to craft.

Where They Are Now

The Hobart role follows the cooking school he began in the Derwent Valley, keeping his work tied to technique, teaching, and seasonal produce. The continuity is clear across the classroom, the kitchen, and the landscape: learn by doing, and let the season set the pace.

Signature

Rodney Dunn’s signature dishes include The Agrarian Kitchen and The Truffle Cookbook. Both point to the same working logic in his practice: the garden, preservation, and the translation of a landscape’s textures to the table.

In Their Words “‘So, if it's not something picked today from the garden, it'll be something preserved.’” “‘I've always had a thirst for knowledge and cooking just happens to be my focus.’”